Prep: 1. Place quinoa in a pot with 2 cups water and a pinch of salt; bring to boil, then reduce to simmer. Cover and cook until quinoa absorbs water, about 12-15 minutes. Remove from heat, and let sit for 5 minutes, covered. 2. Meanwhile, slice/chop: carrots, garlic, bell pepper, chili pepper, chicken breasts, and scallions. 3. Trim ends off of snow peas. 4. Grate ginger and beat the egg. Make: 1. Heat oil in a large pan over medium-high heat. 2. Add the strips of chicken to the pan, and cook for 2-3 minutes, flipping once. Remove from pan. 3. Heat more oil in the pan and saute carrots, stirring occasionally, until softened, about 1 minute. 4. Add bell pepper, ginger, garlic and chili (if using); cook, stirring frequently, about 2 minutes. 5. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. 6. Remove vegetables to bowl with the chicken and return skillet to heat; add quinoa, along with egg. 7. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. 8. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more or until warm through. 9. Divide stir-fry among 4 bowls; serve warm.
This is a great go to stir-fry, packed with protein and super versatile. You can use any vegetables you prefer, just make sure to put harder vegetables in first and more tender ones in later so that they don't get mushy. You can also add more chicken if you like.